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Preparation

Preheat broiler.

Broil polenta rounds on a lightly oiled large heavy baking sheet 3 to 4 inches from heat until lightly browned in spots, about 7 minutes. Turn rounds over and sprinkle with cheese, then broil until polenta is golden in spots and cheese is melted, about 7 minutes more.

Meanwhile, heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then cook sausage, breaking up lumps, until just cooked through, about 4 minutes. Transfer to a bowl.

Heat remaining tablespoon oil in skillet over medium heat until it shimmers, then cook mushrooms, stirring occasionally, until softened, about 3 minutes. Add wine and boil, scraping up any brown bits, until reduced by about half, about 2 minutes. Stir in sausage and tomato sauce and simmer, stirring occasionally, 5 minutes. Season with salt.

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Recent Reviews

Tasty and oh so easy to make. My husband loved it. Not a fan of jarred marinara but in a pinch with a little added garlic and onion it worked well.

1shecooks /

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Absolutely delicious! Usually make my own sauce; however, have used Newman's Marinara and it turned out just as tasty. Cremini mushrooms are a good alternative to mixture of wild.

lahmadaus from Erwinna, PA /

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Great quick and easy meal! I too got eight polenta slices out of the tube- four would've been crazy!!! So delicious served this after a spring vegetable (fava bean, asparagus, green bean, leek, carrot) soup. Yum!!!

A Cook from Boston, MA /

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This has everything going for it. It was quick and easy to make. I don't usually like tomato-based sauces but I have made an exception in this case. I used dried morel mushrooms (reconstituted). It was wonderful.

sdaviess from Placerville, CA /

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Love this recipe! It's quick and delicious. I serve this sauce with pasta too.